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Pork Sausage or Capocollo
History
Like for other cold cuts produced in the area, its ancient origin derives from the double need to use all the parts of the pig and have at disposal energetic and easy-to-preserve foodstuffs during the shepherds' long transhumance period.
Current Production Area in the Park: The production of capocollo involves the whole Park area.
Description
It is a traditional product of all the three Park Regions. It is a cold cut obtained from the neck muscles near the cervical vertebrae and partly the chest vertebrae of the pig, which is "covered" with natural bowels, wrapped around with a medium string and hung to dry, at the beginning with the fireplace smoke and subsequently in a special premise with the right humidity degree for the real maturation process. The sausage is about 30 cm long and has a variable diameter of about 10 cm. It has a garnet red meat and fat streaks balanced with the thin part. It is one of the cold cuts forming the characteristic appetizer, together with other traditional cold cuts and cheese.
Product Availability: The meat is mainly processed in autumn, because of the lower and more favorable temperatures favoring the processing and maturation, but it is for sale all year round.
(photo by PN Gran Sasso)
(photo by PN Gran Sasso)
